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Elements, Inspired by Ciel Bleu

4.4 (14 Reviews)
Elements, Inspired by Ciel Bleu
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  • Dishes
  • Reviews
  • About
  • Similar

  • Menus

    Winter Guestronomic Dining Journey Menu

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    Menu Highlights

    A5 Wagyu, Canard En Croute De Sel “On The Bone”, Binchotan

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  • Reviews

    4.4 (14 Reviews)

    Food:

    4.3

    Service:

    4.5

    Atmosphere:

    4.2

    Dish Recommendations
    1
    A5 Wagyu 5 Votes
    2
    Binchotan 4 Votes
    3
    Canard En Croute De Sel “On The Bone” 1 Vote
    What Diners Say

    Only diners who attend their reservations or redeemed their vouchers can leave reviews. Chope checks for and removes offensive content when it is identified.

    4.0 14/01/2024
    Kris

    We both have diarrhea afterwards at 2 am.

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    4.0 03/12/2023
    Leung

    As looking for Michelin one star dining experience, it was absolutely disappointing due to the whole environment was stunk in smoky atmosphere by the open kitchen. Besides the smelly experience, all dishes and service are beyond average.

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    See All 14 Reviews

  • About

    Location

    Ploenchit

    The Okura Prestige Bangkok, 25th Floor
    57 Wireless Rd, Lumphini, Pathum Wan
    Bangkok, Thailand

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    Cuisine

    French, Bar, Japanese

    Good For

    Business Meetings, Casual Dining, Drinks, Open Air, Quiet Dinner, Rooftop, City Views

    Open Today

    Monday
    06:00 PM-10:30 PM

    Tuesday
    Closed

    Wednesday
    06:00 PM-10:30 PM

    Thursday
    06:00 PM-10:30 PM

    Friday
    06:00 PM-10:30 PM

    Saturday
    06:00 PM-10:30 PM

    Sunday
    06:00 PM-10:30 PM

    Description

    Elements, inspired by Ciel Bleu at The Okura Prestige Bangkok, holds a Michelin one-star rating for six consecutive years. Celebrating each seasonality at Elements, inspired by Ciel Bleu with ‘Guestronomic Dining Journey’ where each ingredient is carefully selected, using refined and top-notch ingredients produced by some of the best artisans in Europe and Japan, to appreciate its prime.

    Each crafted dish is representing its seasonality and its culinary principled centering on seasonal specialties with ‘from nose to tail’ philosophy, prepared in sophisticated French cuisine laced with Japanese touches. Chef Gerard Villaret Horcajo looks to the nature of each season with inspired seasonal ingredients and flavours that showcases and characterised its seasonality.
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